Cornbread With Creme Fraiche

  • Yield : 8 to 10 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 1 stick unsalted butter, plus more for the dish
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup whole milk
  • 3 large eggs
  • 1/2 cup creme fraiche


Step 1

Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Sift the flour, sugar, cornmeal, baking powder and salt together into a large bowl and set aside.

Step 2

Heat the milk and 1 stick butter in a small saucepan over medium heat until the butter melts (do not let the mixture boil). Whisk the butter mixture, eggs and creme fraiche in a small bowl, then whisk into the dry ingredients until smooth.

Step 3

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a rack to cool slightly before slicing.

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